Flounder With Shrimp Stuffing

Flounder With Shrimp Stuffing

Stuffing:
6 T. butter cubed
1 onion finely chopped
1/4 C. finely chopped celery
1/4 C. chopped green pepper
1 lb. uncooked shrimp, peeled, deveined and chopped
1/4 C. beef broth
1 t. diced pimientos, drained
1 t. Worcestershire sauce
1/2 t. dill weed
1/2 t. minced chives
1/8 t. salt
1/8 t. cayenne pepper
1 1/2 C. soft bread crumbs

Fish:
6 flounder fillets (3 oz each)
5 T. butter melted
2 T. lemon juice
1 t. minced fresh parsley
1/2 t. paprika
salt and pepper to taste

In a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add the broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from the heat; stir in bread crumbs.
Spoon about 1/2 C. stuffing onto each fillet; roll up. Place seam side down in a greased 9x13 baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake uncovered at 375 for 20-25 minutes or until fish flakes easily with a fork.